Smoked Lamb Leg with Salsa Verde

• Difficulty2/5
• Prep time30 mins
• Cook time3 hrs
• Serves6 - 8
• Hardwood

Savory, slow-smoked lamb leg combined with the tart tomatillo-based salsa verde is a match made in heaven makes for a spicy, tender dish perfect for entertaining.

Leg of Lamb:

• 1 leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and tied
• 1 head of garlic, peeled

• 2 tbsp kosher salt
• 2 tbsp fresh rosemary, chopped

• 1 tsp fresh ground black pepper
• 1/4 dry red wine, or beef broth

Green Garlic Salsa Verde:

• 6 green garlic cloves, unpeeled
• 1 tbsp capers
• 1 lb fresh tomatillos, husked, rinsed
• 1 small onion, quartered

• 5 serrano chiles
• 1/4 cup fresh cilatro, chopped
• 1 tsp sugar
• kosher salt to taste

• 2 tbsp olive oil
• 1 cup low salt chikcen broth
• 3 tbsp squeezed lime juice

Leg of Lamb:

• 1 leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and tied
• 1 head of garlic, peeled
• 2 tbsp kosher salt

• 2 tbsp fresh rosemary, chopped
• 1 tsp fresh ground black pepper
• 1/4 dry red wine, or beef broth

Green Garlic Salsa Verde:

• 6 green garlic cloves, unpeeled
• 1 tbsp capers
• 1 lb fresh tomatillos, husked, rinsed
• 1 small onion, quartered
• 5 serrano chiles
• 1/4 cup fresh cilatro, chopped

• 1 tsp sugar
• kosher salt to taste
• 2 tbsp olive oil
• 1 cup low salt chikcen broth
• 3 tbsp squeezed lime juice

When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 Minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic.

Remove everything from grill, placing the chilies directly into a ziplock bag. Place a cast iron pan on grill, close lid and allow to preheat for 10 minutes.

Allow chillies to steam in bag for 15 minutes. Peel garlic, remove skin from chillies. Coarsely chop onion, chiles, and garlic. Transfer tomatillos, cappers and all vegetables to blender.

Add cilantro and 1/2 teaspoon sugar. Puree until smooth.

Season to taste with kosher salt. Add oil to preheated cast iron pan. Carefully add tomatillo mixture and stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice.

Close lid and allow mixture to reduce until it measures about 2 1/2 cups, about 15-20 minutes. Remove from grill and turning temperature dial to smoke. Season the verde to taste with salt and more sugar and lime juice. Cool slightly, then cover and chill.

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Using a paring knife, make little incisions all over lamb and stuff with garlic cloves. Rub olive oil over lamb and liberally season with salt, pepper and rosemary.

Let stand at room temperature for 30 minutes.

Place Leg of lamb in center off grill set to smoke and smoke for 30 minutes. Increase temperature 350 degrees F and cook until a thermometer inserted into the thickest part of the meat registers 130 degrees F. About 1.5 hours.

Transfer to a cutting board and let stand 15 to 25 minutes the internal temperature will rise to 140°F for medium-rare. Slice and serve with salsa verde. Enjoy!

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